Vegan Kung Pao Chickpeas

Ingredients

• 2 cups Chickpeas (canned, drained)
• 2 cups Bell Peppers (mixed colors)
• 6 whole Dried Red Chilies
• 0.5 cup Peanuts (roasted, unsalted)
• 4 whole Scallions
• 4 cloves Garlic
• 1 tablespoon Ginger
• 0.5 cup Vegetable Broth
• 2 tablespoons Rice Vinegar
• 1 tablespoon Maple Syrup
• 1 tablespoon Cornstarch
• 1 teaspoon Sesame Oil
• 2 tablespoons Peanut Oil (for cooking)

Instructions

1. 1In a bowl, whisk together vegetable broth, rice vinegar, maple syrup, and cornstarch. Set aside.
2. 2Heat peanut oil in a wok or large skillet over medium-high heat. Add dried red chilies, garlic, and ginger; stir-fry for 30 seconds until fragrant.
3. 3Add chickpeas and bell peppers to the wok. Stir-fry for 5 minutes until slightly softened.
4. 4Pour the sauce into the wok and bring to a simmer. Cook until the sauce has thickened, about 2-3 minutes.
5. 5Stir in peanuts and scallions. Cook for another minute.
6. 6Drizzle with sesame oil and serve hot over rice or noodles.

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